Butternut Squash Noodles with Parsley Pesto

Serves: 4
Prep Time: XX minutes
Cook Time: XX minutes

Ingredients:

  • 1 cup fresh parsley leaves, stems removed
  • 1/3 cup extra virgin olive oil
  • 1/3 cup grated parmesan
  • 3 tablespoons pine nuts (sub pumpkin seeds)
  • 10 ounces spiralized butternut squash noodles (whole foods market)

Procedure:

To make the pesto, combine basil, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. Blanch the butternut squash noodles in boiling water for a few minutes, until tender. Drain well. Serve immediately with pesto sauce.